how do you like your steak?

[CoolaidWade]

Aggiefans?

[blackgloves]

though far from a Yankee I like it well done. NOT BURNT.... but I likes'em brown all the way through

If I wanted to eat red meat, Id slain one in our pasture and devour it right there on the spot

[TwelfthAG]

Well done takes away all the flavor.

[blackgloves]

Well done takes away all the flavor.


and the salmonella :gig:

[blackgloves]

For those that like it bloody, their is a special home for you in the San Antonio Zoo

my ex/gf in highschool.... her dad ate it like that. raw as in right out of the frige

[CoolaidWade]

and the salmonella :gig:

That's only in white meat.

[TwelfthAG]

Medium or Medium Well is not bloody and does not have salmonella risk like medium rare or rare. Unless to buy your steak out of the back of a van.

[Mole]

Medium well

[blackgloves]

Unless to buy your steak out of the back of a van.

so you buy from the same guy I do?

[CoolaidWade]

Medium or Medium Well is not bloody and does not have salmonella risk like medium rare or rare. Unless to buy your steak out of the back of a van.

I do buy my steaks from the back of a van. I don't know where he gets/steals them from but they are form Omaha Steaks and are of a much better quality then anything you can get at HEB or similiar.

When we get the call we all go to the ATM and I usually give him 60 - 70 bucks and I get about 10 fillets (about 3 inches), 10 rib-eyes, and 10 New your Strips. That about 2 bucks/steak. I have been doing that about once every 3/4 months since I joined the SAFD. He hits all the fire stations. And come to think about it it's been a few months and I'm running a little low.....

Come to think about it I have bought a bunch of stuff from out of a van. I even got all my artwork for my place from out of a van. I bought 4 huge canvas paints for 100 bucks which should be around 300-400 apiece. Once again..... no questions asked.

[blackgloves]

I do buy my steaks from the back of a van. I don't know where he gets/steals them from but they are form Omaha Steaks and are of a much better quality then anything you can get at HEB or similiar.

When we get the call we all go to the ATM and I usually give him 60 - 70 bucks and I get about 10 fillets (about 3 inches), 10 rib-eyes, and 10 New your Strips. That about 2 bucks/steak. I have been doing that about once every 3/4 months since I joined the SAFD. He hits all the fire stations.

Come to think about it I have bought a bunch of stuff from out of a van. I even got all my artwork for my place from out of a van. I bought 4 huge canvas paints for 100 bucks which should be around 300-400 apiece. Once again..... no questions asked.

dude, when I first read this (before I got to the end) I imagined you driving to the ghetto, and buying your steak outta the back end of a beat up suburban with 20's on it

[TexAgFromCal]

Medium rare. Why cook all the flavor out of the meat? For those of you worrying about getting sick, do you speed? What is life without a little bit of risk?:D

[blackgloves]

Medium rare. Why cook all the flavor out of the meat? For those of you worrying about getting sick, do you speed? What is life without a little bit of risk?:D

My well done steaks have plenty of flavor

I dont eat my steaks cripsy.... I eat them well done

[TwelfthAG]

Have you tried medium well?

[blackgloves]

Have you tried medium well?

yeah... and alot of times when I ask for well done its between a medium or well done. sometimes "medium"

Im not knocking, I just prefer Well Done. tastes the same to me

[KCAggie]

I won't eat a steak anything over medium. I prefer med rare, but will eat it rare too.

[dresbf]

Yep medium rare has the most flavor and is the juiciest. It hasn't killed me yet.

[blackgloves]

I stand corrected, I eat mine Well Done but have had some "Medium" before

[bobcatfan06]

Medium to Medium Well.

My sister's boyfriend eats his still mooing.

[GuatemalanAg]

Medium Rare :cool:

[legelegel]

Medium rare, Pittsburgh style.

A Pittsburgh rare style cooked steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. This has the effect of intensifying the meat's flavor by cooking, without destroying the flavor of the uncooked meat. It can also produce a slightly crunchy layer on the outside that will compliment the soft interior. The degree of rareness and the amount of charring on the outside may vary according to taste. The term 'Pittsburgh rare' is used in some parts of the American midwest and eastern seaboard, but similar methods of sear cooking are known by different terms elsewhere.

Most upscale steak houses will be able to achieve a good Pittsburgh rare steak, but it is best to ask first if they are familiar with the preparation. You may have to explain the desired effect to your server. If attempting to explain Pittsburgh rare to waitstaff, be sure your server does not confuse 'charring' the outside with 'blackening ' the outside. Unlike Cajun (http://en.wikipedia.org/wiki/Cajun) style blackening, there are no spices involved with cooking a steak to Pittsburgh rare.

A Pittsburgh rare steak may be prepared using a very hot grill, griddle, frying pan, or oven. The high temperature allows the steak to char in a short enough time that the inside remains uncooked.

It has been said that the 'original' method of preparation was by searing the meat with a welding torch (http://en.wikipedia.org/wiki/Welding_torch). Whether this is true or simply a play on Pittsburgh's industrial image is unknown. In any case, it is difficult to attain high enough temperatures with a common blowtorch (http://en.wikipedia.org/wiki/Blowtorch). A very hot griddle may be used, as well as a frying pan, but these also fail to achieve higher levels of charring. When limited to lower cooking temperatures, the Pittsburgh effect may be imitated by first refrigerating or even freezing the steak before cooking. This will allow for longer cooking time without overcooking the inside. Allow the steak to stand uncovered in the refrigerator for an hour or so before cooking so that the surface is not wet to the touch. Place the steak on a grate so that it can be accessed from underneath and roast with the blowtorch evenly on all sides.147

[phatbc]

I like it MEDIUM

steaks that are medium rare won't kill you or get you sick, but a medium rare burger could very well get you sick. bacteria don't reside IN muscles, they can only grown on the surfaces. Therefore only the surface of the meat needs to be thoroughly cooked if a steak. Grinding meat mixes up the surface with the inside so the bacteria is spread throughout and then can proliferate. Thus ground meat carries the E. coli risk

[Superaggie79]

The only time you risk anything in a steak is if someone is stupid enough to tenderize by puncturing the steak. This will drive the surface bacteria into the steak. That being said I've never heard of anyone getting sick from eatin a medium rare steak unless it was cross contamination from another food.

[KCAggie]

I like my steaks med rare, but I wouldn't touch a burger that wasn't cooked at least med well. Hamburgers with pink in them gross me out.

[phatbc]

when i was in middle school i went out to eat with some friends and accidentally ordered a burger medium rare, instead of medium well. lets just say i never made that mistake again. I might as well have ordered a plate of bazooka gum.

[dogdoc]

I like it MEDIUM

steaks that are medium rare won't kill you or get you sick, but a medium rare burger could very well get you sick. bacteria don't reside IN muscles, they can only grown on the surfaces. Therefore only the surface of the meat needs to be thoroughly cooked if a steak. Grinding meat mixes up the surface with the inside so the bacteria is spread throughout and then can proliferate. Thus ground meat carries the E. coli risk

Thank you. Spot on. :gig:

Medium Rare to Medium for me.

[blackgloves]

when i was in middle school i went out to eat with some friends and accidentally ordered a burger medium rare, instead of medium well. lets just say i never made that mistake again. I might as well have ordered a plate of bazooka gum.

:gig:

[legelegel]

I like it MEDIUM

steaks that are medium rare won't kill you or get you sick, but a medium rare burger could very well get you sick. bacteria don't reside IN muscles, they can only grown on the surfaces. Therefore only the surface of the meat needs to be thoroughly cooked if a steak. Grinding meat mixes up the surface with the inside so the bacteria is spread throughout and then can proliferate. Thus ground meat carries the E. coli risk

Good info. :rep:

[Slotback]

Medium

[Loftin]

Medium rare (though I also like it rare). Blood adds to the flavor.

[CoolaidWade]

I'm surprised nobody picked bloody yet. I have a huge respect and fascination for people who like their steaks that way. I only know 2; my uncle and a guy from work. The guy from work waits until last to put his steak on the grill so he can eat at the same time as all of us. About ten minutes after we start cooking he'll take his steak and sizzle it about ten seconds/side and then put it on his plate and eat it. It's a bloody mess. I figured with this sample of people on here we'd get at least one.

My steak shouldn't take longer then 5-10 minutes to cook on a hot grill.

[Burnetaggie99]

Med Rare

[TwelfthAG]

I like to just pick up a cow and take a bite out of it.

[PJAggiegrrl]

:laugh::laugh:

[Pflugerville Ag]

Anyone ever ordered a steak "black and blue?" Lots of steak houses won't even cook them this way. I would never do it, but was with a guy at a Manhattan steak house that ordered one.

A black and blue steak is seared on the outside for a few seconds and is ice cold in the middle.

[Dustin00whoop]

If you like your steak cooked any longer than medium, then quit wasting your money! Just go buy some old shoes from a resale shop, throw some seasoning on the soles, & chow down!

[JohnL]

I was taught when I was very young, the proper way to cook a steak was to get the grill very hot, and put the steak on. Wait until you just start to see the blood start to surface, then turn it over and again wait for the blood to surface. Take it off, it is done.

I've always believed this is med-rare. I like it like this and everyone I've cooked for seemed to like it prepared this way.

I won't go and buy premium meat and cook it to death. If you don''t like the way I cook a steak, don't come to my dinner invitations. :)